Food Services Supervisor at Marriott International

• Reporting to the F&B Manager, the successful incumbent will assist in managing the F&B Outlets; AC Kitchen (Restaurant), AC Lounge & Bar, Room Service and Banqueting. The Food Services Supervisor is to ensure staff are working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well-being of guests. Complete work orders for maintenance repairs. 
• Assist in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. 

CANDIDATE PROFILE - Education and Experience

• A recognised qualification in Hospitality Management highly recommended
• 2 years experience in a supervisory capacity
• Exposure to IR management and disciplinary processes preferable
• Proficiency in Microsoft packages essential ( Word, Excel, email ) essential
• Ability to work within a pressurized environment
• Proactive, self-motivated Individual with good professional work ethic.
• Good interpersonal skills and communication, guest centric  
• Strong planning and organizing skills
• Good conflict resolution and problem-solving skills
• Good understanding of the Food & Beverage operations including beverage and OE stock taking
• Knowledge of food & beverage health & safety/hygiene standards